Mint Chocolate Chip Cheesecake Brownies

Swirly, twirly, fudgy, minty, cheesecake goodness. I love these decadent mint chocolate brownies!

Swirly, twirly, fudgy, minty, cheesecake goodness. I love these decadent mint chocolate brownies! Recipe on

Today I’m bringing you another swirly twirly brownie recipe. A brownie that is all dressed up for St. Patrick’s Day, for spring, and would equally be just as fabulous around the holidays. This brownie will definitely get around!

Not too long ago I shared my Red Velvet Cheesecake Swirl Brownies with you. Ever since I made them, I couldn’t get the cheesecake/brownie idea out of my head. Brownies? Good. Cheesecake? GOOD. Naturally, I had to create a new version.

Swirly, twirly, fudgy, minty, cheesecake goodness. I love these decadent mint chocolate brownies! Recipe on

Swirly, twirly, fudgy, minty, cheesecake goodness. I love these decadent mint chocolate brownies! Recipe on

I have two homemade brownie recipes on my website and tried this recipe with both versions. One recipe uses melted chocolate and another recipe uses cocoa powder. I truly don’t have a preference over cocoa powder or solid chocolate in homemade brownie recipes. I love them both! I made these brownies with the Ultimate Fudge Brownie recipe first. Those brownies are so insanely fudgy, rich, thick, and dense. They are made with quite a lot of butter and cocoa powder. The batter itself is like melted fudge consistency – not runny or thin at all. While those brownies are fabulous on their own, swirling the cream cheese mixture into them was nearly impossible. The two just would NOT mix because the batter is so thick! Still, I baked them hoping they would turn out ok.

Well, they tasted fine but were not pretty. And you know me, I like a pretty dessert. I quickly came to the conclusion that my Ultimate Fudge Brownie recipe is perfect for regular brownies, but are not the best choice for swirling.

Swirly, twirly, fudgy, minty, cheesecake goodness. I love these decadent mint chocolate brownies! Recipe on

I tried these swirled brownies again with my other homemade brownie recipe. This brownie recipe makes a larger batch than the other brownies, but uses less butter. This recipe uses melted chocolate instead of cocoa powder and take a bit longer to mix together. They are much chewier than my other brownies as well, which I love.

I’ve said it before and I’ll say it again: I prefer my brownies so chewy and so fudgy that they taste like a dense chocolate frosting you can eat with a fork. If I wanted a cake-like brownie, I would eat a piece of chocolate cake! The fudginess in today’s brownie recipe relates to the small amount of flour. More flour = a more cake-like brownie.

The cheesecake swirl is beyond easy to make. Take your softened cream cheese, 1 egg yolk, 1/4 cup of sugar, 2 drops of green food coloring, and 1/4 teaspoon of peppermint extract. With the extract, please remember: a little bit goes a long way!  Beat everything together with a hand-mixer until smooth. Taste the mint cheesecake mixture – if it needs more peppermint flavor, add 1 more drop of peppermint extract. If you’d like it to be a brighter green, add more food coloring.

Swirly, twirly, fudgy, minty, cheesecake goodness. I love these decadent mint chocolate brownies! Recipe on

Now it’s time to swirl! Pour brownie batter into a prepared baking pan, leaving 1/4 cup of batter behind. Dollop spoonfuls of the minty chocolate chip cheesecake mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern. Sprinkle the top of it all with a few more mini chocolate chips. Told you, I’m not shy about adding more and more chocolate chips. 😉

The cool mint cheesecake swirl is thick and sinks into the brownie batter as it bakes, leaving you with surprise cheesecake filling in every fudgy bite. If a Girl Scout Thin Mint Cookie were a soft brownie, this would be it.

Swirly, twirly, fudgy, minty, cheesecake goodness. I love these decadent mint chocolate brownies! Recipe on

Are you a fan of mint and chocolate? Good. You’re going to FLIP for these! I love a moist, fudgy homemade brownie recipe and this will forever be one of my very favorites. Pairing it with mint was only meant to happen soon. PS: these disappeared in my apartment. And again at work.


Mint Chocolate Chip Cheesecake Brownies

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 20 brownies
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


Swirly, twirly, fudgy, minty, cheesecake goodness. I love these decadent mint chocolate brownies!


Sally’s Fudge Brownies

  • 1/2 cup (1 stick or 115g) salted butter
  • 8 ounces coarsely chopped semi-sweet chocolate
  • 1 and 1/4 cups (250g) granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt

Mint Cheesecake Layer

  • 8 ounces (224g) cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 egg yolk
  • 1/4 teaspoon peppermint extract*
  • 2 drops liquid or gel green food coloring*
  • 2/3 cup (120g) mini chocolate chips


  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Line the bottom and sides of an 11 x 7 inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownies.
  2. Make the brownies first: Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes). You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.
    Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.
  3. Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, 1/4 teaspoon peppermint extract, and 2 drops of food coloring in a medium bowl until completely smooth – about 1 minute. Manually stir in the mini chocolate chips. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Add more mini chocolate chips on top, if desired.
  4. Bake brownies for 30-35 minutes, or until a toothpick comes out almost clean. Check them at the 30 minute mark to be sure. Allow brownies to cool completely before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.


  1. Freezing Instructions: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator before serving.
  2. Peppermint Extract: Taste the mint cheesecake mixture after you mix it – if it needs more peppermint flavor, add 1 more drop of peppermint extract. If you’d like it to be a brighter green, add more food coloring.

Keywords: mint cheesecake swirl brownies

Swirly, twirly, fudgy, minty, cheesecake goodness. I love these decadent mint chocolate brownies! Recipe on
Swirly, twirly, fudgy, minty, cheesecake goodness. I love these decadent mint chocolate brownies! Recipe on


  1. Hi Sally!
    Sorry I haven’t been around, but I’ve been sooooo busy.
    I did get to try this recipe on Friday for a group of friends and they LOOOOVED it. Needless to say, I LOOOOOOOOVED it too!
    I ‘accidentally’ put too many chocolate chips in the recipe (I put some in the brownie mix too) but it turned out all right (!)
    I’ll be trying more of your wonderful recipes later, I promise to stay in touch!

    1. “too many chocolate chips” is never a problem in my mind. Glad you made these!

  2. Hi Sally these brownies look amazing. I have also see many of your other recipes. I want to try them all but I have a small problem, I want to make all these desserts for my family but they do not eat eggs. Is there a substitution I could use?

    1. Hi Monica! Have you ever tried flax eggs? They are made form flaxseed and water. I’ve used them in plenty of my recipes. Not this one, though. These are brownies which must be very dense. You could try it though. Here is more about flax eggs:

      Also, here is a helpful chart that I reference often about egg substitutes:

  3. Hi Sally,
    I tried your mint chocolate cheesecake brownies and they were sooo yummmmy. My family and friends loved it !! The only issue in UK is that food colours don’t give u a nice bright colour …… Now I am gonna try red velvet ones…. Yumm yummm

    1. I’m glad you loved the taste, Rabbia! Enjoy those red velvet brownies.

  4. These look absolutely delicious! Wanted to bake them on impulse and couldn’t get hold of the mint unfortunately but still tasted great with a plain cheesecake swirl through them. Next step: find mint extract.

    1. I have no doubt in my mind that they were still delicious!

  5. Hi Sally!!
    I can’t believe I haven’t stumbled upon ur site before, I am so in love with many of ur recipes! I live in Seattle and agree with it or not but I work at a canabbis market and I make my own mmj edibles and always looking for interesting and unique things to bake and I gotta tell you that I’m in love with ur recipes and making 4 different things today, these brownies, cake batter cookies, andie mint fudge and chocolate chip frosting cupcakes!! Thank you for sharing all ur wonderful ideas and for sure will be regularly visiting my new favorite site!!

    1. Glad you stumbled upon my website as well, Natasha! You picked a few of my favorite recipes to make. I hope you enjoy them all 🙂

  6. How would you rate these as far as skill level? My fiance told me that cheesecake is pretty hard to make. I want to make these pretty bad!

    1. Cheesecake brownies are not like a regular cheesecake. If 5 is the hardest and 1 is the easiest, these are a 2.

  7. Sally dear, it’s coArsely chopped chocolate, just as it’s coArse salt. (obviously no capital i the middle of the word — that was for emphasis.) Please? Just to satisfy us spelling mavens? Great recipes, every one.

  8. Do these have to be refridgerated? Or do you think they could survive being vaccum sealed and placed in the mail? Thanks!

    1. Christa, I write in the recipe: “Brownies stay fresh stored in the refrigerator for 1 week.” So no, they cannot be mailed.

  9. I’ve only recently stumbled across your site, but already I have found it soooo hard to decide what to make first!! I absolutely adore mint and chocolate and for my other half’s birthday I thought i’d make him these (how kind of me!!) – has nothing whatsoever to do with the fact that I am drooling over them myself. Will post pictures on my very new blog and link to your recipe. So excited! Thank you x

    1. Laura – that’s great! And whenever I want to make my other half omething, I always make sure it’s peanut butter and chocolate. He loves PB+C, but I LOVE it. These brownies are awesome, hope you both enjoy!

      1. Hi Sally, I made the brownies! Here they are – – Not a patch on yours but my word – they are as good, if not better than I had hoped. They were SERIOUSLY gooey, my fault for being impatient and taking them out of the oven too soon. Everyone in this house has a massive smile on their face ; ). Thanks again.

      2. Sally if your other half loves pb&c as much as you say, he’ll love you forever for making him this.

  10. Hi Sally, love your blog! 🙂

    I’ve made these brownies a few times and they’ve always gone down an absolute treat.

    I was just after a few further tips really, I can never seem to get the green that shows up on top to stay green like you can, the cheesecake mixture always seems to brown on top and I was just wondering if there’s anything I need to do?

    Also the last few times I’ve made this recipe, the brownie mixture has been very thick, and a bit tricky to swirl with the cheesecake mixture, as mine always seems to turn out a little runny and it doesn’t swirl together as well as I’d like, but perhaps I’m not swirling properly? 😛


    1. Hi Lowri – try covering your brownies loosely with foil when you are baking them. This will help block the direct heat on top of the cheesecake swirl, helping it to stay green. The brown batter is certainly thick, yes. But you also say it is thin? Sorry I am not understanding your last question. Thank you!

      1. That’s great, thanks 🙂

        Oops sorry, my bad 😛 The brown batter is quite thick and sticky but i find my cheesecake is a little runny and I wonder if I’m swirling correctly?

        Should I add the rest of the brown batter on top of the dollops of cheesecake before I swirl, or afterwards?

        Sorry if these are silly questions, I’m new to the whole baking thing 🙂

        Thanks for getting back to me 🙂


      2. Hi Lowri – not silly questions at all! I apologize my instructions are a little hard to follow! Pour the brownie batter into the pan, reserving 1/4 cup of it. Then, dollop with spoonfuls of cream cheese mixture. This mixture should not be too runny if you are using full fat cream cheese. Then, before swirling, drizzle the top of the dollops of cream cheese with the brownie batter. Then swirl the entire top gently with a knife or toothpick.

        I hope this helps!

  11. Hi Sally
    I live your website but being from the UK I’m not sure of your measurements. Can you point me to a website conversion for the weights if 1 stick of butter or 1 cup of sugar? I’ve read that a cup of wet ingredient us a different measurement to a cup of dry. I’m thoroughly confused. My husband will love these :). Thanks Lx

    1. Hey Laura – this recipe is written in gram measurements, so that should be what you need.

  12. hello, these looks amazing but i dont think they sell (pepper mint extract) anything i can add instead?
    thank you

    1. I’m not sure of a substitute for the peppermint extract, except perhaps peppermint oil. Though you would need the tiniest drop of peppermint oil because it is extremely, extremely strong. Stronger than peppermint extract.

  13. thank you for your quick reply. sorry! i do have one more question. is it ok if i used fresh chopped mint? and if so how much of it?
    thank you 🙂

  14. butterflyfish1 (@butterflyfish1) says:

    Just made these this week. Awesome — huge huge hit in my house. Making them for Christmas treat for extended family — thinking of playing around with food coloring to do red & white instead of green (maybe it’ll look like a candy cane? maybe it’ll look like a pink mess? Who knows! It’ll be tasty!)


    1. Great idea – and just keep adding the food coloring until you reach the desired shade of red. I love these brownies too!

  15. I just made these! So good pretty and so easy! I did have to bake them quite longer than what you said but I think my pan was too small (I measured it first because it didn’t have the measurements on it and it was ceramic vs metal). At any rate, I just kept checking until they were done. They are so pretty and YUMMY! Thanks!

    1. So happy you love them, Torre!

  16. OH and I meant to add, now I want some brownie batter FUDGE! LOL 😀 can we get some brownie batter fudge? Please?!?!? Pretty please?!?? 😀

  17. Hey sally! Its me again sorry if i ask to much questions.. Um i was wondering can i omit the mint? Bc i dont have any peppermint extract.. And will it taste weird if i omit the mint? Please reply sally xx

    1. You may omit the peppermint extract, yes.

  18. I have a batch of these in the oven…I can’t wait to try one! Or several 🙂

  19. Hi sally id really like to try your brownies recipes out but I was wondering if it were possible to use this frudge brownie recipe for the red velvet brownie batter ? Or would the red food colour not work… lol im hesitant to use cocoa … melted chocolate sounds more appealing… amazing site by the way … I will b visiting regularly from now on….

    1. The red food coloring won’t really stand out with all the melted chocolate. You could certainly use this recipe with a cream cheese swirl and leave out the mint and green food coloring in the cheesecake part.

  20. These look amazing. I want to make them for Saint Patrick’s Day but I have to ask, why don’t you recommend using chocolate chips? I have those on hand and not baking chocolate bars so I had planned on using them until I read through the whole post.

    1. Hey Brianna! Chocolate chips are not pure chocolate. For the best taste in my homemade brownies, I encourage readers to use pure chocolate.

      1. Makes perfect sense, thanks for the tip!

  21. Just wanted to say how much I have enjoyed these guys. I’ve made these a few times and they are indeed a crowd pleaser.
    Mint and chocolate are best friends in my book.
    They taste amazing. I love the intense chocolate flavor combined with the freshness the mint flavor adds.

    And I love green so it’s a homerun for me:-)

    Greetings all the way from Denmark

    1. Thanks for reporting back, Marianne! Yes, the mint and chocolate flavors are spot on. Definitely a favorite brownie recipe!

  22. Hi Sally! What size pan should I use instead of the 11X7 inch pan? Unfortunately, I don’t have one.

    1. A 9×9 pan would be a great substitute. The baking time will be a few minutes longer since the pan is slightly smaller. I’m unsure of the exact time. Same baking temperature though. Enjoy!

  23. I loved the raspberry cheesecake swirl brownies, but now I must make my mother both! Unfortunately for her I always come home with a long list of things I want to bake! 😀

  24. I made these today for a little Saint Patricks Day dinner. They were soooooooo yummy! Everyone loved them. Great recipe!


  26. Hello Sally, as a relative brownie baking rookie, I felt I needed to comment. I made these yesterday, they are indulgent and very fudgy.

    I am sure that I will make them again and perhaps tweak a few of my hiccups, for instance doubling the batter to actually fill my pan! I suppose I could use a smaller pan – or not!

    I hope you don’t mind that I have added your recipe with links to you on my little blog, with grams instead of cups. I look forward to using your website more as everything you make looks heavenly.

    Love x

    1. Hi Hannah! So glad you made these. Thank you for sharing them!

  27. I will try the recipe of the mint chocolate cheese cake AM EXCITED ❤️❤️ will tell you about the results

  28. Finally made these! I had made the raspberry ones a couple of weeks back (my grandfather gorged on those, giving himself a 2 day migraine!!!) and made this version for a birthday party tomorrow. I really need to choose a recipe from your cookbook, after requesting (and receiving) one for my birthday last month!

  29. OMG! I just came across your website about a half an hour ago, your recipe ideas are to die for! I love to bake from scratch, you have amazing and wonderful flavour combinations and have inspired me to invent some of my own.

    Thank you so much Sally!

  30. These are fantastic! While devouring these my husband asked if I could make them with peanut butter instead of the mint/green. Woah would that be good! Any suggestions on how to do this?

    1. Hi Robyn, for this I would beat in 1/2 cup of creamy peanut butter to the cream cheese filling.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally